CHRITHMUM MARITIMUM - sea fennel “pesto”
sea fennel, wild fennel and wild carrot’s flowers
This recipe was first made in one of the classes, so it is not exactly measured out.
Ingredients
sea fennel (about 200 g)
2 avocados
turmeric and black pepper
Spice mix
1/2 teaspoon of fennel seeds
2 teaspoons of coriander seeds
1.5 teaspoons of nigella sativa seeds
10 g dried lemon peel
4 dried lemon leaves; replace them with 8 lemon verbena leaves
Grind them all together in a coffee or spice grinder.
For the pomegranate sauce
1 liter of pomegranate juice and 1 bottle of 750 ml red sweet wine
If you make it yourself, put 1 liter of pomegranate juice and a 750ml bottle of red sweet wine to boil until you have a syrup like “petimezi” or molasses.
Preparation
Scald a portion of the sea fennel (about 150 g) in boiling water for 10–15 minutes. Pour the hot water over the sea fennel. Strain.
Keep about 50–60 grams fresh.
Peel 2 avocados and mash them in a food processor with pomegranate sauce (about 1/4 cup), some of the scalded sea fennel, and a little olive oil. The pomegranate sauce should be as sour as possible.
Finely chop the sea fennel, scalded and fresh. The more finely chopped, the better. Mix it with the avocado and taste for salt, because the sea fennel usually doesn’t need it. Add a pinch of turmeric and black pepper, as well as 1.5 tbsp of the spice mix, which is required to complete the recipe’s flavor.
Taste and adjust the taste if necessary.
Experiment with the spice mixture for different uses.
